Homemade Gochujang Update: A 7-Month Fermentation Journey

For those who have been following the homemade gochujang journey, the wait is finally over! After 7 months of anticipation, the latest update on the Korean chili paste is here, and it's full of surprises.

The initial attempt to create gochujang from scratch involved a significant investment of over $50 in ingredients, making the stakes quite high. Upon opening the fermenting pot, the results are nearly perfect, much to the relief of all involved. The paste was poured into a separate bowl to assess its progress. Interestingly, the presence of air bubbles indicates ongoing fermentation, a promising sign.

A taste test revealed that the gochujang isn't as spicy as initially expected, likely due to the choice of chili powder. However, it boasts a rich, deep flavor reminiscent of miso, though the consistency remains somewhat liquid. This suggests that the fermentation process isn't complete just yet.

To ensure the paste continues to ferment properly, the pot was cleaned and disinfected before the gochujang was transferred back. A new layer of salt was added on top to prevent mold formation and create a protective dry cap. This might seem excessive, but it's a crucial step for successful fermentation. The cheesecloth was then placed back on, leaving the lid off to allow moisture to escape. The pot was returned to its spot in the loft, near a window, to benefit from natural light and a breeze, aiding in the drying process.

Curious to see the progress and learn more about the homemade gochujang? Check out the video for a detailed look at this fascinating fermentation journey.